Gluten-Free Oat Cookies With A White Chocolate Drizzle

• 75 grams Butter, Softened
• 75 grams Brown Sugar
• 1-1/2 Tablespoon Milk
• 3 Tablespoons Syrup (light Or Golden)
• 1-1/2 teaspoon Baking Soda
• 1-1/2 teaspoon Flaxseeds
• 1 teaspoon Vanilla Sugar
• 105 grams Oat Flour
• 105 grams Oats
• 10 grams White Chocolate For Drizzling

1. Preheat oven to 150u0b0C (300u0b0F) and line a baking tray with grease-proof paper.
2. Beat butter and sugar together, then beat in the milk and syrup.
3. In a separate bowl, mix dry ingredients together and then add to the wet, stirring until well combined. Take roughly 1 tablespoon of dough and form into a ball (move quickly because the dough is sticky). Place on the baking tray and then using a fork, flatten the balls into rough round shapes. Leave a little space between them (they puff up but don't spread out a great deal).
4. Bake for around 15 minutes until they are golden. The edges will feel fairly firm but the middles will be very soft. A minute or two can make all the difference between being ready and burnt, so keep an eye on them!
5. After removing them from the oven, let the cookies sit on the tray for around 10 minutes until they firm up, then move them to a wire rack to cool completely.
6. Melt the chocolate and then drizzle over the cold cookies. Enjoy!

butter, brown sugar, milk, syrup, baking soda, flaxseeds, vanilla sugar, flour, oats, white chocolate

Taken from tastykitchen.com/recipes/desserts/gluten-free-oat-cookies-with-a-white-chocolate-drizzle/ (may not work)